Text read by Mary Peters



Heat a non-stick pan until hot.
Bring the water to the boil together with the sugar, vanilla sugar and cinnamon.
Add the almonds and continue to cook, stirring. The sugar will start to dry, and it will become “crumbly”. Keep stirring! Until the sugar starts to melt again and pulls threads.
Pour onto a baking tray greased with a little butter. Immediately start separating the almonds so that they don’t stick together as one lump.

Leave to cool completely on the baking tray.

I pack the roasted almonds in sachets and have a tasty hostess gift.

Tip: The buttered baking tray also helps to prevent the roasted almonds from sticking together afterwards.

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